Pearl Raw Bar; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Corn and crab chowder — A creamy classic
  • Beet and goat cheese — With mixed field greens, candied pecans, cranberries, poppy seed dressing
  • Jalapeno corn hushpuppies — With honey lime butter
  • Buffalo fried oysters — With Buffalo sauce blue cheese and pickled celery
  • Virginia oyster sampler — On the half shell, jalapeno mignonette and house cocktail

Course two

Choose one

  • Fried oysters — With house cut fries, red cabbage slaw, house tartar
  • Pan-seared salmon — With dill Yukons, braised kale, brown sugar and meyer lemon glaze
  • New England lobster roll — Served on a leidenheimer roll with seasoned house cut fries
  • Grilled hangar steak — With roasted baby Yukon potatoes, brocollini, house made steak sauce
  • Crab cakes — With jasmine rice, sauteed asparagus, house tartar

Course three

Choose one

  • Creme brulee — With vanilla bean
  • Flourless chocolate torte
  • Whipped cream
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